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9) Moroccan-Spiced Chicken Thighs with Couscous

Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2.5 lb)
  • 1 tbsp ras el hanout or 1 tsp each ground cumin coriander, cinnamon, paprika, and turmeric
  • 1 tsp salt and ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup couscous
  • ½ cup raisins or chopped dried apricots
  • 2 tbsp chopped fresh parsley or cilantro
  • Juice of ½ lemon

Method
 

  1. Pat chicken dry and rub with spices, salt, pepper, and 1 tbsp oil. Let sit 10 minutes if you can.
  2. Heat remaining oil in a large skillet over medium-high and brown thighs skin-side down 5–7 minutes until golden. Flip and cook 3 minutes. Remove and set aside.
  3. Sauté onion and garlic in same pan until soft, about 4 minutes. Stir in couscous and dried fruit to toast 1 minute.
  4. Add broth and lemon juice, return chicken to pan skin-side up, cover, and simmer 12–15 minutes until cooked through.
  5. Let rest 5 minutes, fluff couscous with fork, sprinkle herbs, and serve.